Ultimate Fudgy Brownies

Ultimate Fudgy Brownies

Moist, decadent, and intensely chocolatey!

Ingredients:

• 1/2 cup (115g) unsalted butter

• 1 tbsp oil (canola or vegetable, for extra fudginess)

• 3/4 cup (150g) granulated sugar

• 1/2 cup (90g) brown sugar (adds chewiness)

• 2 large eggs + 1 egg yolk (room temperature)

• 1 tsp pure vanilla extract

• 1/2 cup (60g) unsweetened cocoa powder

• 1/2 tsp salt

• 1/2 tsp instant espresso powder (☕ Secret Ingredient! Deepens the chocolate flavor without tasting like coffee)

• 2/3 cup (85g) all-purpose flour

• 1/2 cup (90g) semi-sweet chocolate chunks or chips

• Optional: Flaky sea salt for topping

‍ Instructions:

1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch (20×20 cm) pan with parchment paper.

2. In a saucepan over low heat, melt the butter and oil. Remove from heat and stir in both sugars until fully dissolved and glossy.

3. Whisk in eggs, egg yolk, and vanilla until thick and well combined.

4. Sift in the cocoa powder, salt, and espresso powder. Mix until smooth.

5. Gently fold in the flour—don’t overmix! Then fold in the chocolate chips/chunks.

6. Pour the thick batter into your prepared pan and smooth the top. Sprinkle with a pinch of flaky salt if desired.

7. Bake for 28–32 minutes. A toothpick should come out with a few moist crumbs (not wet batter). Don’t overbake!

8. Cool in the pan before slicing for perfect squares. For extra fudgy texture, chill them for 1 hour before cutting.

Tips for Success:

• Use dark cocoa powder for an intense flavor.

• The espresso powder won’t taste like coffee—it enhances the chocolate!

• Don’t skip the egg yolk—it adds richness and moisture.

• Want extra gooey brownies? Bake closer to 28 minutes and cool completely before cutting.

Storage:

• Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

• They freeze beautifully too!

Craving a batch?

Like & Comment “Brownie” and I’ll send you a printable card or a double-batch version!